black forest gateau-49

Black Forest Gateau.

Cherries are in abundance now, sweet, juicy and plump. I made this Black Forest Gateau today and we had a slice with a cup of hazelnut flavoured coffee, which I must say was a perfect combination.

This chocolate sponge is one of the fastest to make and one of the softest, squidgiest sponges I have come across. Absolutely delicious!

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Black Forest Gateau.

                                      (I have used three 18 cm round cake tins)

For the sponge

  • 70g cocoa powder
  • 1tsp bicarbonate of soda
  • 4 medium eggs
  • 370g light soft Muscovado sugar
  • 180ml oil (sunflower or groundnut)
  • 50g plain yoghurt
  • 200g self raising flour
  • 1tbs white wine vinegar
  • 180ml boiling water
  • 1tsp vanilla essence

Whisk the cocoa powder with hot water into a smooth paste and set it aside. Preheat the oven to 160˙C and butter three 18cm baking tins.

In a food processor with the whisk attachment, whisk together the eggs and sugar for a couple of minutes until fluffy. Stir in the flour, bicarbonate of soda, oil, yoghurt, vinegar and the cocoa paste. Mix well. Add 1 tsp of the vanilla essence.

Pour the mixture into the baking tins, making sure the mix is evenly distributed.

Place in the oven and bake for 25/30 minutes. Let it cool.

For the filling.

  • fresh cherries
  • 300ml double cream
  • 2tbs plain natural yoghurt
  • a jar of kirsch cherries or cherries soaked in syrup. alternatively you could use a cherry jam, warmed and spread on each layer
  • Amaretto liqueur (optional)
  • chocolate (about 100g)

Whisk the double cream with natural yoghurt to soft peaks.

Soak each layer of the cake with some syrup from cherries and a little bit of Amaretto liqueur (optional), or alternatively spread a warm cherry jam. Spread the cream and place some of the halved cherries onto each layer. Melt the chocolate in a bowl over the pan of simmering water or on a defrost setting in a microwave. Spread the melted chocolate on the top layer and decorate with fresh cherries and grated chocolate.

Grab a big spoon and go crazy!

 

 

 

 

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